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Alcohol from China is little known and not particularly popular among our compatriots.
Chinese alcohol is primarily associated among Russians with a drink made from plums. In fact, the country has both grape products, and special alcohol from cereals, and unusual ancient Uyghur wine.
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History of Chinese winemaking in brief
The first alcohol, including from wine fruits, appeared in China about 4 thousand years ago.
This is evidenced by numerous finds in the form of ceramic pots with the remains of fruits.
The most active local viticulture developed during the Han Empire (200 BC): vine seedlings were brought to the country, which quickly spread on plantations in the vicinity of the capital.
However, after some time, the wine business fell into decline and was restored only in the XNUMXth century AD. e.
The industrial production of wines in China started at the end of the XNUMXth century. At the origins was a local businessman and politician Chon Fat Jie.
In 1892, the first large winery “Zhanyui Winery” was opened in Shandong Province (Yantai City).
At the present stage, in terms of sales of grape drinks, the country is consistently among the top ten world leaders.
The number of wineries has almost reached a hundred. Surprising considering how little we know about Chinese wine.
Regions and features of winemaking in China
The first grape variety to be grown in China was an unusual vine with elongated fruit (presumably called “mazhu”).
In the XNUMXth century, European species were actively spreading in the country, among which Cabernet Sauvignon, Chardonnay and Merlot prevailed.
Of the local vines, the most famous are the ancient ones: “Long Yang” (“dragon’s eye”), Hong Jixing (“red chicken heart”), “grapes from Yunnan”, “Nyunai” (“milk”) and others.
Among the modern ones are popular: “Qing Yong Ding Xu” (Long Spike of the Dragon), Xinghua (Red Sun), “Red Champion”, “Momotaro”.
Aboriginal varieties are characterized by large berries, fleshiness and high yields.
The taste of such fruits is different from the usual Europeans.
Chinese winemaking specializes in dry red wines, so dark grape varieties are more common here.
The main wine-producing region is considered to be Shandong province.
Where they produce about half of all alcoholic products. It is a developed region in the east of China.
The autonomous region in the northwest of the country, Xinjiang Uyghur, deserves special mention, where amazing homemade wine has been made since ancient times.
In trade, it can be identified by the brand “Merceles”. It is sold exclusively within China.
In addition to these two areas, winemaking is actively practiced in the Ningxia Hui Autonomous Region, major Chinese cities and districts:
Peking
Zhangjiacou (Hebei Province)
Yibin (Sichuan)
Tonghua (Girin)
Taiyuan (Shanxi)
Traditions and technologies of making wines in China
Local drinks from grapes in the factory are made according to the classical French scheme in compliance with modern requirements and techniques.
It should be borne in mind that Chinese industrial winemaking is just beginning to develop and is already producing good results.
Many experts predict a bright future for him, assuming that Chinese wines after a while will be able to compete with the best drinks from Bordeaux.
Special attention deserves the technique of making homemade Uighur wine, which is passed down from generation to generation. It includes:
Manual crushing of fruits.
Straining the mass through a silk cloth.
Boiling juice with the addition of water and sugar.
Placement of the boiled product in clay vessels.
Adding various ingredients (mulberries, goji berries, sea buckthorn, cloves, other spices and spices), the full list of which depends on the specific region.
Exposure for a month or more.
Bottling where the wine can be stored for a long time.
It is curious that in many villages they prepare such a drink together, after harvest, in a huge vessel, accompanying the ritual with festive events.
Rice and fruit wine
Another unusual wine is made from rice and drunk warmed up during solemn ceremonies.
Such alcohol is called “Shaoxing” and refers to the old traditional drinks.
This strong wine (18–20 °C) is served in tiny cups. It tastes like Madeira or sherry.
Fruit alcoholic drinks (from lychee, mulberry, plums, apricots, with the addition of honey, tea leaves, perilla, raisins) and wines from various grains and cereals (wheat, millet, corn) are also common in China.
It is curious that the use of alcohol in the country is treated with caution: they drink it in small portions to cheer up.
Famous brands
Among Chinese wine producers, the largest are:
“Great Wall Wine” (the main enterprise in terms of output)
Tonghua Grape Wine Company (second largest company)
“Changyu Pioneer Wine” (the oldest winery in China)
Dynasty Winery (French-Chinese joint venture)
Also found are products of the Dragon Seal, Niya, Dragons Hill and ShangriLa brands.
It is curious that local winemakers do not adhere to any specific classification of drinks: the label can contain absolutely any information, which complicates the choice.
The Chinese pay a lot of attention to packaging, which does not always correspond to the quality of the product, so you should not focus on the design of the bottle, it is better to start from the price.
When planning the purchase of Chinese wine, it should be borne in mind that it will have to be purchased in the homeland of production and it is not cheap there.
It is extremely difficult for us to find worthy grape products from the Celestial Empire: only inexpensive Chinese fruit and berry drinks are brought to Russia.
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Relevance: 11.11.2018
Tags: Wine and vermouth, Wine brands